Recipe: Black-Eyed Peas and Rice

I love easy recipes.  One of my absolute favorite easy recipe is this Black-eyed Peas and Rice dish that I make for New Year's Day.

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I don't just make this recipe on New Year's Day, I make it all year-long.  It is a very hardy dish and goes a long way when you want to feed a house full.

During the winter and fall months I make this dish for Meatless Mondays and serve it with a huge green salad with fresh from the oven bread sticks.

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My family loves it, even my hubby who dislikes beans loves this dish.  I keep telling him that black-eyed peas are not legumes, they are from the shelled peas family.  Either way he is not a huge fan of tiny things that squish in your mouth.  But he likes this dish. :) In fact I hated Black Eyed Peas until I ate them cooked this way. Not sure where I found this recipe but I adapted it from one my friend Sandee use to make.

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Black-eyed Peas and Rice

In a 9x13 pan layer the following ingredients in order (see, I told you it was easy)

1 cup of long cooking white rice

2 cans of black-eyed peas rinsed & drained

1 can Campbell's Beef Consomme

1 can Campbell's French Onion Soup

1 stick of melted butter or pats of butter on top( or vegan spread)

1 cup of water

cook for 45 to 1 hour in a 350 degree oven (cover with foil for the last 15 min) or until rice is cooked.  Let it sit for 5 min with foil.

 

  Enjoy and Happy New Year!